Purpose – This paper aims to compare and contrast the innovation process described by Michelin‐starred chefs with existing theoretical innovation process models. Design/methodology/approach – Semi structured interviews with Michelin‐starred chefs in Germany were conducted to better...

Purpose – The purpose of this paper is to examine and compare current culinary student, graduated culinary student, and industry responses to educational skills attained. Design/methodology/approach – This paper uses a survey methodology to examine perceptions of what and how institutions...